Roast Leg of Lamb

Name: Roast Leg of Lamb
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 300 ml (10 fl oz) lamb, chicken or beef stock; 1 tablespoon redcurrant jelly; salt and pepper; 1.75 kg (4 lb) leg of lamb; olive oil, for cooking

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Roast leg of lamb is a simple and versatile dish that can take on many flavours without masking or spoiling the sweet meat.

Ingredients

1.75 kg (4 lb) leg of lamb
olive oil, for cooking
salt and pepper<

Europe
United Kingdom
Dinner
England
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas 6. Brush the leg with olive oil and season with salt and pepper.
Place the leg in a roasting tray and cook and baste for